Malta Dair Products Ltd

8/3/2019 Malta Dair Products Ltd

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Malta Dairy Products Ltd.

Aim: To investigate how Milk and other dair products are manufactured.

History:

Sir David Bruce and Sir Temi Zammit discovered the Brucella Melitensis in milk

which used to cause Brucellosis.

The National Dairy started in 1938 by MMU (Milk Marketing Unit) to pasturize

the milk from this Brucella Melitensis. The MMU worked till 1986 MDP (Malta

Dairy Products) took over from 1986 onwards. The KPH, Oemolk and MDC where

shareholders. Today 70% of the shares go to the KPH and 30% go to the Malta

Enterprise.

The Malta Dairy Products is EU certified.

What is Milk?

Milk is a substance important for our bones because it contains Phosphorus and

Calcium. In animals it is used to nurture the young and it varies from animal to

animal. Breas-Feeding is highly reccomended for new borns.

Milk is natures nearly perfect food because the only thing its missing is fibre.That is why its recommended to eat cereal which is high in fibre with milk.

A person should at least consume half a litre of milk everyday. Women after

menopause should

take more to avoid

Ostiopolasis.

Maltese are the least

people in EU who drink

Milk.

Long Life Milk is not

recommended

because it may have been subjected to very high temperatures. High


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temperatures have a negative effect on the nutrients and they may not be

present anymore.

All Benna products are exposed to low temperatures.

Milk Productions:

In Malta we have 128 farms, 7 of which are worked with latest technology, with

an average of 60 cows each. All herdsmen are Co-operative members of KPH.

Cows have to have babies before giving milk. Gestation period of a cow but at the

age of 1 and 3 months a cow is ready to have a baby. A cow has a baby every year.

The calf stays with its mother for 3 days, then when its taken away, its given a

small portion from the mothers milk.

Each cow gives 22 litres of milk a day. Cows are milke twice a day. A cow keeps

giving milk for 10 months after the baby is born, which is called the Lactation

Period.

Most dairy cows are Friesian or Holstein. The cows are ruminants and there is

symbiosis with cellulose digesting material in the stomach. Wheat and hay and

other food materials are given as pellets to cows with fodder to produce more

nutrtional millk with more fibre.

40% of agricultural land are used to grow cows fodder.

Cows need to be taken care of. They have to be in constant cool temperatures

because every 10rC rise in temperatures, there is a decrease of 1 litre in the milk

produced. Cows need to be stress free.

Milking the Cows:

Cows are milked in a milking parlour. 20

cows are milked in one parlour. The cow is

cleaned before being milked. Tubes are

also cleaned from the milk. Milk is taken

from the cow, in tubes and then to a cooler

which is below 6rC. This is to stop bacteria


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in the milk from growing.The nutrients in the milk are not affected.

At the Malta Dairy Products:

Farmers get the milk to MDP in a Raw Milk

Tank. Raw Milk tanks take up to 50 tons, tank is

cleaned afterwards.

Milk from Gozo is kept in a cooler in Gozo, then

a tanke of 35 tons capacity is sent everyday to

get the milk.

The Milk is taken in by a milk intake machine

which calculates the volume of milke and

records the intake of milk for each farmer. Each

farmer has his own registration number. Samples

are taken and checked for fat, protein, lactase and

health in herd.

If there is a high number of somatic cells in the

samples it means the cow had some microbe. In theBactosan milk is checked for level of bacteria.

The farmers are payed according to a Quality Paying Scheme according to the

Hygene level, Health level, Fat percentage and the Protein Percentage.

All the milk is pasteurized. It is heated to 78rC for 15 seconds. This kills the

Pathogens but not the nutrients. The milk is then stored in tanks.

Liquid Products

Fresh Milk is stored in cartons after

Pasteurization. There is a milk-filling machines

which first opens the cartons and the bottoms

are sealed using heat, then the cartons are


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filled with milk. Their tops are sealed and the Use by Day date is printed on top.

In another machine cartons are picked up in groups of 16 and a stored in a store

where the temperature is 4C. The following morning distributors distribute fresh

milk to all food retailers.

Flavoured pasteurised milk is produced by adding natural flavours and colours to

the fresh milk.

Yogurts

There are 3 types of yogurts; Light, Full Fat and Desert Yogurts.

The light yogurts are made from skimmed milk so that they dont contain any fats.

Certain milk is added to the fresh milk to give a thicker consistency. The mix is

then heated 90rC to kill any remaining bacterias then pumped into a tank. Here,

two different species of bacteria (Streptoccus thermophilus and Lactobacillus

bulgaricus) are added to the milk, which is incubated at 35C for 12 hours. The

yogurt is then formed and stirred, fruit is added and the resultant product is filled

into cups.

Irkotta

Liquid milk is heated almost until boiling then it is passed into channels whereCalcium and Common Salts are added. The calcium reacts with the milk proteins

to form a curd that entraps the fat of the milk in it. This makes it lighter than

water and so it floats to the surface. Slow moving paddles move the ricotta to the

other side of the channel where it is picked by a revolving nylon mesh that drops

it in irkotta baskets. The baskets are cooled slightly and then packed in plastic

packets.

Cheeselets

Three kinds of cheeselets are made by

Malta Dairy Products Ltd., namely the

dried white, dried peppered and the

fresh cheeselet. The dried cheeselets


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are produced in the same way where the enzyme lipase is added to the fresh milk.

Lipase is an enzyme, which acts on the fat

content of the milk, to give it that particular

cheesy aroma. Rennet is a substance

extracted from the stomachs of young calves

and contains an enzyme called chymosin

which coagulates milk protein when

incubated at 37C. The mixture is then put

in curds are stacked in a special turning

machine where 700 cheeselts at one go are produced. The cheese is then left to

harden for 12 hours. The next day these are removed from the block moulds and

placed on open stainless steel grids. The grids are palced in brine. The cheese is

left in the brine for 4 hours and then removed and placed in special maturation

rooms for about 5 days to dry and mature. Some are left as they are and the rest

are placed in vinegar overnight and after are mixed with freshly ground pepper to

give the peppered cheeselets. Finally all the cheeselets are vacuum packed and

weighed individually. The Use by Date and their weight is printed on the

package.

The fresh cheese have the same process but they are instantly packed after the

are out of the spinnin machine.

Conclusion:

Milk is really important for humans and it is important for the structure of the

body since the Calcium and Phosphorus in the milk is really important for the

bones. If milk intake is not taken as a liquid, there are several ways and measures

like the cheeselets, yogurts and irkotta.

Malta Dair Products Ltd

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